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Crock Pot Chicken Enchilada Soup

This slow cooker chicken enchilada soup takes just minutes to put together and is the perfect hearty meal to come home to after a long day.
It’s a simple combination of chicken breasts, frozen corn, black beans, enchilada sauce, tomatoes, onions and peppers that meld together into a flavorful combination after cooking all day.
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Ingredients
  

  • 2 tsp olive oil
  • 1/2 cup onion chopped
  • 3 cloves garlic minced
  • 3 cups less sodium chicken broth
  • 8 oz can tomato sauce
  • 1-2 tsp chipotle chili in adobo sauce or more to taste
  • 1/4 cup chopped cilantro plus more for garnish
  • 15 oz can black beans rinsed and drained
  • 14.5 oz can petite diced tomatoes
  • 2 cups frozen corn
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 2 skinless chicken breasts 16 oz total

For topping:

  • 3/4 cup shredded part skim cheddar cheese
  • 1/4 cup chopped scallions
  • 1/4 cup chopped cilantro
  • 4 oz 1 small haas avocado diced
  • 6 tbsp reduced fat sour cream optional

Instructions
 

  • Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.
  • Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.
  • Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips.